Recipe: Strawberries shine, raspberries add color to versatile sauce
This is, as they say, a serving suggestion: Strawberry-raspberry compote dresses up cheese blintzes, but could just as easily work on pound cake, ice cream or pancakes. Kathy Morrison
The perfect strawberry is merely washed and eaten over the sink.
It's spring and it's strawberry time, so I hope you all do that at least once this season.
But there are many strawberries that are not quite at that level of perfection, but which can lend their lovely flavor to many spring treats.
This easy recipe is for them.
It's barely a recipe at all, but one worth memorizing for all the fresh-fruit months ahead of us. The list of uses likely is longer than the list of ingredients: Spoon it over ice cream or pound cake or blintzes, stir it into yogurt or whipped cream, pile it onto pancakes or waffles ... you get the idea. It's not too sweet, and there's just a hint of flavoring that lets the strawberries shine.
Beyond deciding whether to go all strawberries or include other berries -- I added a handful of raspberries for color -- the only decision required is how much cornstarch to use. I like a loose, syruplike compote, so stirred in just 1 teaspoon of cornstarch. Up to 3 teaspoons of cornstarch is possible, which will make the compote more like strawberry tart filling (ooo, another use!).
Easy berry compote
Makes 4 cups
Ingredients:
4 cups prepared berries, mostly strawberries plus (if desired) raspberries, blueberries and/or blackberries
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 to 3 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 to 1 teaspoon fruity liqueur such as Cointreau or kirsch (optional)
Instructions:
About 1 pound's worth of strawberries will yield 4 cups. They should be washed, hulled and halved or quartered before measuring. Wash and add any other berries desired.
Place the prepared berries and the granulated sugar in a medium saucepan.
In a small bowl or measuring cup, stir together the lemon juice, cornstarch and flavoring(s) until the cornstarch is dissolved. Pour the mixture over the strawberries in the pan and stir gently to combine.
Bring the berries to a quick boil over medium-high heat, then reduce the temperature and simmer until the sauce reaches desired thickness, at least 5 minutes and up to 15 minutes.
Remove from heat and allow to cool slightly before using. Or allow to cool to room temperature and use then, or refrigerate in a closed container until ready to serve. The sauce may thicken more as it cools. Gentle warming, on stove or in microwave, will thin it again.
Note: This compote also can be frozen.
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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.